From Wichita, Kansas:
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My guests this week are Myra Kornfeld and Stephen Massimilla, co-authors of “Cooking with the Muse – A Sumptuous Gathering of Seasonal Recipes, Culinary Poetry and Literary Fare.”
Cooking with the Muse offers 150 nutritious international recipes with a plenitude of imaginative poetry about food and ingredients, along with enlightening literary essays, playful culinary and historical notes, and 200 beautiful full-color photographs. Here’s a feast of words and images, with easy-to-follow steps for preparing individual dishes and whole meals.
*Highlights fresh, local ingredients and encourages the use of seasonal produce, wild seafood, traditional fats, and healthy meat from pasture-raised animals.
*Revels in flavors that are complex and global, ranging from Middle Eastern and Turkish to American Southwestern, from Vietnamese and Japanese to Italian and Indian.
*Offers a delectable feast for the locavore or omnivore, novice cook or experienced chef — a food lover’s literary anthology and a poetry lover’s cookbook.
*Presents an anthology covering 3000 years; the equivalent of a complete book of original poems and poetic prose by the authors; and a complete book of original essays explaining key culinary poems and traditions.
The book includes a vast array of classic and contemporary poems, each perfectly paired, like a fine wine, with each dish. Both a literary and a culinary achievement, Cooking with the Muse is a feast for the heart and the senses, a delectable journey that nourishes the body, mind, and spirit. Learn more at www.cookingwiththemuse.com